Photos, travels, good food, cooking, meandering, birds, and oh yeah, a bike.
Shawn Kielty Photography. All images and content are Copyright © 1982-2015, Shawn Kielty with all rights reserved, unless noted otherwise.
Friday, February 27, 2015
Thursday, February 26, 2015
Tourin, French Garlic and Egg Soup
1 tablespoon water
water — 1 liter, boiling and salted to taste
1 egg, separated
pepper to taste
1 teaspoon red wine vinegar
There's a nice article here describing this French classic.
Saturday, February 21, 2015
Classic Chicken Noodle Soup
Stock
Remnants of a roasted chicken
Cold water to make 1 gallon
1/4 cup olive oil
1 onion
1 medium celery stalk (I like to pick one with leaves on it)
1/2 teaspoon salt
1 whole allspice
2 whole cloves
5 or 6 whole peppercorns
A dash of nutmeg (less is more, we just want to fill the background with some bass tones)
A beer (for the chef) to deglaze the pan
I roasted a chicken a couple of days ago and we ate the legs for dinner. We stripped the back and the dog had that so I started with all the bones and 2 breasts and 2 wings. Roughly chop the onions, celery and chicken wings. Brown the chicken in the olive oil in a stock pot. Add the onions and celery and cook for about 8 minutes. Do not allow the glaze on the bottom of the pan to actually burn.
Add a little beer to the pan and scrape the glaze off the bottom of the pan. Add all of the remaining ingredients and bring the temperature up to a simmer. Simmer for 40 minutes. It is important to skim impurities off the surface along the way, so they don't break down and cloud you stock. Remove from heat and allow to rest for 10 minutes. Strain through a chinois. Ice down in a sink. You can refrigerate this for a few days.
Soup
1 Onion
Several small carrots cut into coins
1 or 2 celery stalks diced
1 teaspoon thyme
2 breasts of chicken (diced or shredded)
2 ounces egg noodle or pappardelle
4 leaves of black kale (shredded}
1/4 cup fresh parsley (chopped)
Cook the mirepoix in the oil and reduce heat to medium for about 8 minutes. Add the remaining ingredients and cook until the carrots and pasta are cooked. Salt and pepper to taste.
Remnants of a roasted chicken
Cold water to make 1 gallon
1/4 cup olive oil
1 onion
1 medium celery stalk (I like to pick one with leaves on it)
1/2 teaspoon salt
1 whole allspice
2 whole cloves
5 or 6 whole peppercorns
A dash of nutmeg (less is more, we just want to fill the background with some bass tones)
A beer (for the chef) to deglaze the pan
I roasted a chicken a couple of days ago and we ate the legs for dinner. We stripped the back and the dog had that so I started with all the bones and 2 breasts and 2 wings. Roughly chop the onions, celery and chicken wings. Brown the chicken in the olive oil in a stock pot. Add the onions and celery and cook for about 8 minutes. Do not allow the glaze on the bottom of the pan to actually burn.
Add a little beer to the pan and scrape the glaze off the bottom of the pan. Add all of the remaining ingredients and bring the temperature up to a simmer. Simmer for 40 minutes. It is important to skim impurities off the surface along the way, so they don't break down and cloud you stock. Remove from heat and allow to rest for 10 minutes. Strain through a chinois. Ice down in a sink. You can refrigerate this for a few days.
Soup
1 Onion
Several small carrots cut into coins
1 or 2 celery stalks diced
1 teaspoon thyme
2 breasts of chicken (diced or shredded)
2 ounces egg noodle or pappardelle
4 leaves of black kale (shredded}
1/4 cup fresh parsley (chopped)
Cook the mirepoix in the oil and reduce heat to medium for about 8 minutes. Add the remaining ingredients and cook until the carrots and pasta are cooked. Salt and pepper to taste.
Saturday, February 14, 2015
Gumbo, Gumbo.
Here's my recipe for Gumbo. Unless otherwise noted dice everything. Serves 8.
1/4 cup Butter
1/4 cup Olive Oil
3 or 4 Andouille Sausage ( 9 to 12 ounces, sliced)
8 ounces Chicken Breast
1 1/4 pounds of Peeled and Deveined Shrimp.
1 Bell Pepper
2 Small Onions
2 Celery Stalks
1 Shallot
3-4 Clove Garlic
1/4 c. Flour
2 quarts Chicken Stock
8-12 ounces of Okra (Sliced)
1 t. Onion Powder
1 t. Red Pepper Flakes
2 Roma Tomatoes
2 Bay Leaves
1 T Worcestershire Sauce
1/2 t. dried thyme
2 t. Fresh Thyme
3 t. Fresh Parsley
2 Pinch Salt
1/2 t. Black Pepper
4-5 Green Onions
1 c. White Rice
1 T. File Powder
Put the oil and the butter in a large pot (4 quart). Saute the sausage for a minute or two then add the chicken. Once these are well browned remove and reserve. Add the trinity (Bell Pepper, onion and celery), plus the shallot and the garlic. Cook over medium heat for 8 minutes, until soft and gently browning. Add the flour and slowly roast while whisking until it changes to a mahogany color.
Add the stock to stop the cooking of the roux. Bring to a boil and add the rice, okra, onion powder, red pepper, tomatoes, bay leaves, Worcestershire, thyme, parsley. sat and pepper. Return the sausage and chicken to the pot. Simmer for 20 minutes to cook the rice.
Add the onions, shrimp and cook for 4 minutes, turn off heat then whisk in the file powder, Serve with Tabasco sauce.
1/4 cup Butter
1/4 cup Olive Oil
3 or 4 Andouille Sausage ( 9 to 12 ounces, sliced)
8 ounces Chicken Breast
1 1/4 pounds of Peeled and Deveined Shrimp.
1 Bell Pepper
2 Small Onions
2 Celery Stalks
1 Shallot
3-4 Clove Garlic
1/4 c. Flour
2 quarts Chicken Stock
8-12 ounces of Okra (Sliced)
1 t. Onion Powder
1 t. Red Pepper Flakes
2 Roma Tomatoes
2 Bay Leaves
1 T Worcestershire Sauce
1/2 t. dried thyme
2 t. Fresh Thyme
3 t. Fresh Parsley
2 Pinch Salt
1/2 t. Black Pepper
4-5 Green Onions
1 c. White Rice
1 T. File Powder
Put the oil and the butter in a large pot (4 quart). Saute the sausage for a minute or two then add the chicken. Once these are well browned remove and reserve. Add the trinity (Bell Pepper, onion and celery), plus the shallot and the garlic. Cook over medium heat for 8 minutes, until soft and gently browning. Add the flour and slowly roast while whisking until it changes to a mahogany color.
Add the stock to stop the cooking of the roux. Bring to a boil and add the rice, okra, onion powder, red pepper, tomatoes, bay leaves, Worcestershire, thyme, parsley. sat and pepper. Return the sausage and chicken to the pot. Simmer for 20 minutes to cook the rice.
Add the onions, shrimp and cook for 4 minutes, turn off heat then whisk in the file powder, Serve with Tabasco sauce.
Chicken Fricasee a la Martha
Last night's project essentially was too learn to make and use a liaison to finish a sauce. So I made this recipe1, which uses somethng that sounds a bit like a Normandy sauce. Everything went buttery-creamy smoothly.
1. http://www.marthastewart.com/925889/chicken-fricassee-fricassee-de-poulet-lancienne
The ingredients.
The liason.
1. http://www.marthastewart.com/925889/chicken-fricassee-fricassee-de-poulet-lancienne
Sunday, February 8, 2015
Seven Virtues Minestrone Soup
There a whole lot of history around the Seven Virtues and this soup, but I am not going to offer any pretense of knowing things Italian, including culture and history. I am not Italian and this isn't my grandmother's recipe. It's my first effort on a traditional classic favorite.1 I did soe research on the subject and then went shopping.
Stock
Pair of pigs feet
Small Onion
Shallot
Several Cloves of Garlic
Oregano
Parsley
Pair of pigs feet
Small Onion
Shallot
Several Cloves of Garlic
Oregano
Parsley
Thyme
Marjoram
Black Peppercorns
Salt
Simmer together till the meat is falling off the bones. For me, this was about 2 and 1/2 hours. Chill overnight. Skin and debone. Refrigerate overnight. In the morning, heat stock and strain. Reserve the meat and skin, if you want to add that back to the soup. Cut the skin into small pieces .
500G of beans.
I was unable to find Cannellini beans. So I substituted Small white beans.
Soak overnight:
Small White Beans
Black Beans
Black Beans
Chickpeas
Black Eyed Peas
Rinse only (so do that tomorrow).
Fava Beans
Lentils
Fresh Peas (Add with the fresh veggies and pasta)
Drain, rinse and cover the beans with water and cook 45
minutes, I added the lentils and the fava beans after the cooking started at 30
minutes.
In the pan with some olive oil add the root vegetables,
garlic, oregano, and parsley.
3 Carrots
1 Onion
1 Small Turnip
1 Potato
1 t. Parsley
1 t. Oregano
Once these are soft add the pork stock back in. When the
beans have cooked for forty five minutes add them in to the stock.
Add
3 ounces of Pancetta
3 ounces of Prosciutto
Start to add the fresh veggies,
2 Stalks of Celery
½ Small Cabbage
Black Kale
½ Cup Peas
3 Tomatoes Chopped
Add in some pasta if you’re into that.
The soup is done when the beans are cooked about 45 minutes
after the beans are added back to the stock.
Serve with grated parmeson or pecorino.
1. http://memoriediangelina.com/2014/04/20/le-virtu-abruzzese-seven-virtues-minestrone/ provided a lot of the inspiration for this effort.
Monday, January 19, 2015
Watercolor Painting Material List
Pallette -- I use an enamel tray.
Paint -- From left to right.
Ultramarine Blue
Alizarin Crimson
Burnt Sienna -- In the corner
Cadmium Red Medium
Cadmium Red Pale
Yellow Ochre
Cadmium Yellow Medium
Cadmium Yellow Pale
Cerulean or Cobalt Blue
Payne's Grey
Thalo Blue
Burnt Sienna
Burnt Umber
This arrangement keeps the yellows and pale blues fairly clean and provides for a variety of greys and blacks.
Other Items:
Hair Dryer
Razor Blade
Elephant ear or other natural sponge
Pencil
1 gallon bucket of water
Masking fluid and cheap throw away brush.
Paper. I use Arches 140 lb Cold Press or Rough.
Tuesday, January 6, 2015
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